Recipe courtesy of Akhtar Nawab
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Gulab Jamun
Total:
1 hr
Prep:
20 min
Inactive:
25 min
Cook:
15 min
Yield:
about 20 doughnuts
Level:
Easy
Total:
1 hr
Prep:
20 min
Inactive:
25 min
Cook:
15 min
Yield:
about 20 doughnuts
Level:
Easy

Ingredients

  • 1 pound butter, room temperature
  • 35 1/4 ounces milk powder
  • 14 ounces all-purpose flour, plus more for rolling
  • 4 teaspoons baking powder
  • 3 cups milk
  • Canola oil, for frying
  • Rose Petal Syrup, for serving, recipe follows
Rose Petal Syrup:
  • 1 cup sugar
  • 2 teaspoons ground cardamom
  • 3 cinnamon sticks
  • 4 cups rose petals

Directions

Cream the butter in the bowl of a stand mixer, and then slowly add the milk powder, flour and baking powder. Slowly add in the milk and continue mixing until a dough forms. Turn the dough out onto a floured surface. Roll tablespoons of the dough into balls with your hands until the dough runs out. 

Heat oil to 350 degrees F in a large Dutch oven over medium-high heat. Fry the doughnuts in batches, turning if needed, until golden brown and floating, about 4 minutes. Let drain on a cooling rack fitted over a sheet tray or paper-towel-lined plate. Soak the doughnuts in Rose Petal Syrup about 5 minutes and serve immediately.

Rose Petal Syrup:

Bring the sugar and 1 cup water to a boil in a medium saucepot. Add the cardamom and cinnamon sticks and simmer 10 minutes. Pour the syrup over the rose petals and let soak.

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